Chicken Stuffed Pasta Shells Recipe

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"This is a different way to use up leftovers," shares Judy Memo of New Castle, Pennsylvania. A casserole of pasta shells filled with moist stuffing, tender chicken chunks and green peas is covered with an easy sauce.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings


  • 1-1/2 cups cooked stuffing
  • 2 cups diced cooked chicken or turkey
  • 1/2 cup frozen peas, thawed
  • 1/2 cup mayonnaise
  • 18 jumbo pasta shells, cooked and drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2/3 cup water
  • Paprika
  • Minced fresh parsley

Nutritional Facts

3 each: 467 calories, 26g fat (5g saturated fat), 52mg cholesterol, 811mg sodium, 37g carbohydrate (3g sugars, 3g fiber), 21g protein.


  1. In a large bowl, combine the stuffing, chicken, peas and mayonnaise; spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine soup and water; pour over shells. Sprinkle with paprika.
  2. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley. Yield: 6 servings.
Originally published as Stuffed Pasta Shells in Quick Cooking November/December 1999, p37

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rvclem User ID: 6879752 62525
Reviewed Dec. 24, 2012

"Is fairly tastey, not to die for in my opinion, mostly like a chicken pot pie....but seemed to create a lot of dirty dishes/pans to complete. Likely will make again at some point."

linsvin User ID: 1584655 75290
Reviewed Feb. 9, 2012

"Tastes just like a chicken pot pie without the crust. Real comfort food at its best. Doubled the recipe and froze the other."

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